Mediterranean Beef Gyros & Herby Mayo

While the fries are baking, thinly slice the red onion. In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion and stir to coat. Set aside until serving.

Finely chop the garlic. Thinly slice the cucumber into batons. Roughly chop the tomato. In a small bowl, combine the dill & parsley mayonnaise, Greek-style yoghurt (see ingredients) and water. Set aside.

When the fries have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the garlic, tomato paste (see ingredients) and remaining rustic herb spice blend and cook until fragrant, 1 minute. Season to taste.

While the beef is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.